This dish consists of Viana’s Cowgirl Veggie Steak (also known as Holzfäller Hacksteaks in German) with a childhood veganised potato salad, baked beans and corn on the cob. My mother used to make a Taiwanese-style potato salad with loads of boiled egg, carrots, peas, potatoes, and Kewpie mayonnaise, that was used for sandwiches. Now this childhood recipe is veganised with the use of a Japanese-based vegan mayonnaise.
The Cowgirl Veggie Steak took about 5 minutes to fry in the pan. It is best to leave it in the fridge before frying. You do not need to add oil to the pan because the steak looks visibly ready to cook or grill. The texture wasn’t chewy, stringy, or tough. It falls apart easily and it is easy to slice. You don’t need to season the steak since it’s pre-seasoned, pre-oiled, and pre-ready for any quick meals. It’s well seasoned, full of flavours, and very savoury.
I would like to introduce a gourmet vegan meat alternative from Germany, Viana which I will be featuring soon. I remembered trying their products whilst visiting Hamburg and Berlin in 2008-2009 and they created very delicious sausage snacks. Some of their Viana meat products are available at some Whole Foods stores throughout U.S. this year, which was pretty exciting to hear about. They carry a variety of vegan meat alternatives such as veggie bratwurst, veggie turkish roast, and the list goes on.